The one mistake you’re making with your olive oil

Written by Angela Trofymova | 23 January 2018

Why extra virgin olive oil can lose its flavour quickly and how to stop it...

It's tempting and so easy to store oil right next to the cooker. Within arm's reach to flavour soup, drizzle on a salad or simply just because you want to show off that handmade, ceramic bottle you brought back from a holiday. But when it comes to extra virgin olive oil, it's important to be really careful to not spoil the taste that you fell in love with in the first place.

Extra virgin olive oil gets its intense flavour from the very first pressing of olives. It's rich and complex at this point because it is pure and undiluted, with minimal processing. In a similar way to wine, olive oil has a complex variety of flavours to look out for. Ideally, you should expect a balance of fruit, spice and pepper notes, the latter is a sign of the healthy high antioxidant content and monounsaturated fatty acids, which helps to reduce cholesterol levels so is great for weight loss and shiny locks.

However, unlike wine, olive oil does not improve with age. An unopened bottle can on average last two years, in the right conditions! Once opened, try to use it within six months or earlier.

Our experts advise you to use liberally and keep it safe from its three main enemies: oxygen, light, and heat.

When exposed to those elements, the oil will turn rancid more quickly, taking on a mustier, more earthy flavour profile with notes of vinegar. The best way to prevent this (and extend your oil's shelf life) is proper storage. The optimum temperature for storing oil is 14-18˚C, so keep in a cool, dry, dark cupboard, away from the heat and light. Limit exposure to oxygen. Use oil soon after buying it, and always keep it stored with a cap or lid.